the location.
jasmine & frank's home & garden, mill valley, california
the menu.
✳ kir royal & rosemary roasted spiced nuts
✳ roasted tomato tart with fresh herbs {recipe here }
✳ roast turkey with cornbread mushroom stuffing {recipe below} and cranberry orange sauce
✳ roasted fall vegetables & frank's special mashed potatoes
✳ carmel's kale radicchio apple salad with candied pecans and maple syrup caper brine dressing
✳ frank's pear tart with vanilla or dulce de leche ice cream & pumpkin pie
PS: Happy 20th Anniversary, Jasmine & Frank !
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Recipe: Jasmine's Cornbread Stuffing
1 pound fresh shiitake and crimini mushrooms
14 tablespoons unsalted butter
4 cloves garlic
4 cups crumbled corn bread
1 medium red onion
2 celery ribs
2 medium carrots
2 teaspoons thyme, fresh minced
4 tablespoons Italian parsley, fresh minced
salt and pepper
4 tablespoons heavy cream
Clean the mushrooms and slice them crosswise about 1/4 inch thick. Cook them over low heat in 8 tablespoons melted butter with 2 cloves minced garlic for 5 to 7 minutes, until they are just done. Coarsely crumble enough corn bread to measure 4 cups.
Dice the red onion, celery ribs and carrots very fine. Cook them gently with 2 clove minced garlic in 6 tablespoons melted butter until they just soften, about 3 minutes. Drain the mushrooms in a fine sieve and reserve the juice, discarding any sandy residue. Mix the mushrooms and juice, sauteed vegetables, and corn bread in a bowl. Add 2 teaspoons fresh minced thyme and 4 tablespoons fresh minced Italian parsley, and season with salt and pepper. Stir in 4 tablespoons heavy cream, or enough to just bind the stuffing.
Stuff bird with stuffing -- don't over-stuff because stuffing will expand.
Cook until bird is done and internal temperature is at least 165 degrees.
{adapted from Alice Waters' stuffing recipe in Chez Panisse Menu Cookbook}
